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Midwest Living November December 2017 Recipes

Our holiday issue brings you modern twists on classic side dishes, big-flavor appetizers for your next cocktail party and fresh takes on celery—as well as an old-fashioned sugar cookie recipe with fun painted royal icing.

Wild Mushroom Hotdish

Spoon these indulgently saucy mushrooms (inspired by classic Midwest casseroles) over baguette slices or crostini. The recipe comes from the Chowgirls Killer Catering cookbook. To serve the dish skillet-style, start the recipe off in a 10-inch oven-going skillet.

Old-Fashioned Sugar Cookies with Watercolor Icing

These crisp, airy cookies taste like old-fashioned bakery cookies—but they're decorated in a totally modern way that's fun and so kid-friendly. The "canvas" is royal icing, and the "paint" is just food coloring!

Butternut Squash and Sausage Skewers

This crowd-pleasing sweet-and-salty appetizer comes from the Chowgirls Killer Catering cookbook. For ease or just a different flavor, you can skip roasting fresh Italian sausage and swap in a smoky precooked sausage.

No-Bake Harvest Stuffing

We added walnuts, cranberries and seedy bread to classic sage-and-onion turkey dressing—and we did it in a slow cooker. The lidded appliance keeps the stuffing perfectly moist and, of course, frees up the oven for another pie.

Lazy Morning Cinnamon Rolls

Pizza dough is the secret shortcut in this 45-minutes-and-done recipe. It doesn’t yield a fluffy Amish-style roll, but rather a breakfast treat with a toothsome chew, like the love child of cinnamon buns and garlic knots.

Mushroom Gravy with Sherry and Thyme

This ridiculously flavorful vegetarian gravy will satisfy even the heartiest meat-eaters. Along with sherry and tomato paste, dried porcini mushrooms (available in the produce sections of large supermarkets) replicate the savory flavor of drippings.

Roasted Fall Vegetables with Saffron Aioli

Featuring whatever’s in season, this gorgeous platter is Chowgirls Killer Catering's most popular menu item, an unexpected and delicious alternative to raw veggie trays. The recipe comes from the Minneapolis company's cookbook, Chowgirls Killer Party Food.

Chilled Borscht

Russian beet soup doesn’t sound sexy, but this silky, lemon-herby version from Minneapolis' Chowgirls Killer Catering is shockingly good. (You can serve it any season, but the red hue is especially festive for Christmas!)